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Lesley Smith

Vegetarian Haggis Soup in a Soupmaker

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Course: Soupmaker Soup
Cuisine: Scottish
Ingredients Method

Ingredients
  

  • 180 g Chopped Onion
  • 150 g Sliced Carrot
  • 150 g Potatoes Peeled and Cut Into Thin Strips
  • 320 g Sliced Vegetarian Haggis I used MacSween
  • 1 Garlic Clove Sliced or Crushed
  • Vegetable Stock
  • Salt and Pepper to Taste
  • Teaspoon Olive Oil

Method
 

  1. Saute your onions in the oil, then add a little of your stock and let it simmer for five minutes, adding in your garlic, with a touch of salt and pepper. Not too much, as your haggis will be full of spices.

  2. Add all the other ingredients and fill with stock, to above the minimum level and below the maximum level of your soupmaker. I added approximately 700ml to my maximum level.

  3. Select the chunky setting.